Cheesy Hamburger Potato Soup

1. In a large pot or Dutch oven, brown ground beef. Drain excess fat and set aside.
2. Using same pot add onion and garlic to residual beef fat (or add oil as necessary). Saute over medium heat until translucent.
3. Add potatoes and beef broth to pot. Bring to boil then reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. While potatoes are simmering, in a seperate small pan, melt butter then add flour and cook for 1-2 minutes until roux is golden in color.
5. Whisk milk into the roux. Stir until smooth and slightly thickened.
6. When potatoes are tender, slowly whisk milk mixture into pot of soup. Add cheese and stir until cheese is fully melted and the soup has thickened.
7. Add browned beef and let soup simmer for an additional 5 minutes to ensure flavors meld together.
8. Season with salt and pepper to taste and serve.

• 1 lb ground Beef
• 1 small onion, diced
• 3 cloves minced garlic
• 4 cups potatoes, diced
• 4 cups beef broth
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 2 T butter
• 2 T flour
• salt and pepper to taste

Notes: Try Sharp cheese for more favor or add additional types/styles of cheese depending on tastes. You can also add diced carrots or celery for added texture. Add a sprinkle of paprika or smoked paprika for a hint of spice.